Tishpishti Honey Almond Cake with Citrus Syrup

This honey-almond cake originally appeared in my cookbook under the name Tishpishti, which in Turkish means “quickly cooked cake.” I like to think of it as a baklava-style cake: tender almond cake studded with toasted nuts and finished with a fragrant citrus syrup so the slices are moist and syrupy when served.

This version uses almond flour for a naturally gluten-free crumb and olive oil for a dairy-free finish. It’s fragrant with orange and lemon, flecked with cinnamon, and ideal for making ahead—much like baklava, it benefits from resting so the syrup soaks in.

This post contains Amazon affiliate links. As an Amazon Influencer, I earn from qualifying purchases. Your price is never affected.

When I say “tishpishti,” most people pause and try to guess: a dance? a place? It’s a cake — a honey-almond cake finished with a citrus syrup. Some traditional recipes use semolina or all-purpose flour, but this recipe swaps in almond flour for a moist, tender texture and naturally gluten-free result. Orange and walnuts (or other nuts) are classic companions in this bake, and cinnamon and citrus are the dominant flavor notes.

Why you’ll love this recipe

• Light and airy: whipped egg whites keep the cake delicate and give it a pleasing lift despite being nut-based.
• Make-ahead friendly: the syrup allows the cake to hold for days in the fridge, which is perfect for entertaining.
• Gluten-free: almond flour replaces wheat flour for a tender, naturally gluten-free cake.
• Dairy-free: olive oil provides moistness without dairy, making the cake suitable for dairy-free diets.
• Passover-friendly: the nut flour and dairy-free ingredients make this recipe appropriate for many Passover meals.
• Delicious: a pleasing balance of honey, citrus, cinnamon, and toasted walnuts creates a dessert that’s both simple and memorable.

Ingredients you’ll need

Most of the components for the citrus syrup are pantry staples. Almond flour and a few fresh citrus fruits are the only specialty items to pick up.

For the syrup

• Sugar or honey: I originally used sugar for the syrup, but honey works beautifully and is especially fitting for celebratory meals like Rosh Hashanah.
• Citrus zest and juice: A mix of orange and lemon gives bright, balanced acidity. Tangerine can be used if that’s what you have on hand.
• Cinnamon sticks: One stick adds warming depth; two will intensify the spice if you prefer that flavor.

For the cake batter

• Almond flour: Use superfine almond flour rather than almond meal for the best texture.
• Walnuts: Toasted and coarsely chopped to lend a crunchy contrast to the tender crumb.
• Eggs: Separate the eggs; yolks go into the batter and whites are whipped for lift. Bring them to room temperature first.
• Olive oil: A mild extra-virgin olive oil works well—avoid a very peppery finishing oil for baking.
• Fresh orange juice and zest: Use the juice from the orange you zest for maximum flavor.
• Cinnamon: Ground cinnamon in the batter echoes the cinnamon in the syrup for a cohesive spice profile.

Step-by-step overview

(A compact, printable recipe card with exact measurements and full instructions appears at the end of the post. Below is a clear, photographed walk-through and helpful notes.)

Syrup

1. Combine and simmer: In a medium saucepan, bring the syrup ingredients to a boil over medium-high heat. Lower the heat and simmer gently for about 10 minutes to concentrate the flavors and slightly thicken the syrup. Remove from the heat and allow it to cool and infuse while you prepare the cake. Strain before using.

Cake batter

2. Prep and preheat: Chop the toasted walnuts to pebble-sized pieces. Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch pan and line it with parchment, leaving a small overhang for easy removal unless you plan to serve from the pan.

3. Mix the yolk base: Beat the egg yolks with the sugar until the mixture is pale and creamy. Add the olive oil, orange juice, and orange zest and beat briefly to combine. Stir in the walnuts, almond flour, and ground cinnamon until just incorporated. Transfer the batter to a separate bowl and clean the mixer bowl for whipping the egg whites.

4. Whip and fold: Whip the egg whites until they hold stiff peaks. Fold a cup of the whipped whites into the batter to loosen it, then gently fold in the remaining whites until uniformly incorporated. This keeps the cake airy while still richly flavored.

Bake and serve

5. Bake: Pour the batter into the prepared pan and bake for approximately 30 minutes, until the top is golden and a toothpick comes out clean.

6. Finish and serve: After removing the cake from the oven, let it cool for about five minutes and then slice it into squares or diamonds while still in the pan. Pour ¾ to 1 cup of the cooled, strained citrus syrup evenly over the cut cake and allow it to soak in. Serve warm, at room temperature, or chilled. The cake will keep in the refrigerator for up to a week.

Expert tips and FAQs

1. Bring eggs to room temperature for better volume when whipping whites.
2. Use superfine almond flour (not almond meal) for the smoothest texture in the cake.
3. If you plan to serve straight from the baking pan, you can skip the parchment.
4. Garnish with the cinnamon sticks used for the syrup and some ribbons of orange or lemon zest for an attractive finish.
5. A spoonful of whipped cream—dairy or non-dairy—pairs wonderfully with each slice.

FAQs

Serving suggestions

This honey-almond cake is flavorful on its own—serve slices simply topped with a sprinkle of toasted nuts and a little orange zest. For a more festive presentation, add a dollop of whipped cream or a scoop of vanilla ice cream. For a dessert spread, cut into smaller squares so guests can sample several sweets.

If you try this recipe, please leave a rating or review—feedback helps others find and enjoy the recipe. I hope this baklava-style honey almond cake becomes one of your go-to desserts for holidays and weeknight treats alike.